Carrots are centre stage here cooked with honey and the African spice Ras el Hanout. Chewy barley and dates, crunchy hazelnuts, tender beans and the liquorice bite of raw fennel round out this hearty picnic salad.
Serves: 6-8
INGREDIENTS
1 kilogram thick, chunky carrots, cut into 1cm rings
3 tablespoons extra virgin olive oil
2 tablespoons runny honey
2 tablespoons Ras el Hanout or other Middle Eastern spice mix
1¼ cups barley or farro
400 gram tin each pinto and cannellini beans, drained and rinsed
300 grams green beans, blanched (I used flat beans)
1 small fennel bulb, sliced
½ cup roasted hazelnuts, roughly chopped
4 fresh dates, pitted and quartered
DRESSING
¼ cup extra virgin olive oil
3 tablespoons orange juice
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon grain mustard
2 cloves garlic, crushed
1 teaspoon honey
METHOD
Preheat the oven to 200°C fan bake.
Put the carrots on a large baking tray and toss with the olive oil and season well with salt and pepper. Spread into a single layer and roast for 20 minutes. Drizzle over the honey and sprinkle with the Ras el Hanout. Pop back in the oven for 5 minutes or until just tender. Cool.
Cook the barley or farro according to the packet instructions, adding a couple of bay leaves if desired. Rinse in cold water and drain well.
DRESSING: Whisk all the ingredients together in a large bowl and season with salt and pepper.
TO SERVE: Add all the ingredients to the dressing and toss well. Transfer to a serving dish or portable container.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.